Spanish Cuisine – practical training in Spain

Tapas are small portions of food, often served alongside drinks, that embody the social spirit of Spanish dining. Tapas can range from simple snacks like olives, cheese, and cured meats to more elaborate dishes such as albóndigas (meatballs), gambas al ajillo (shrimps in garlic oil), and patatas bravas (fried potatoes with a spicy tomato sauce).
The beauty of tapas is in the variety. It’s a dining experience that encourages sharing and trying a little bit of everything. Whether you’re enjoying them at a local bar or served in a traditional restaurant, tapas offer a great introduction to the flavors of Spain. It’s also an ideal way to enjoy a relaxed, casual meal with friends or colleagues—something that is common during evenings in Spain. We are sure that during your practical training in Spain, you’ll have plenty of opportunities to enjoy tapas with fellow interns and colleagues.

For those with a sweet tooth, churros con chocolate is a beloved Spanish treat, often enjoyed at breakfast or as an afternoon snack. Churros are long, deep-fried pastry sticks, dusted with sugar, and served with a warm, thick chocolate sauce for dipping. The indulgence of churros paired with rich, velvety chocolate is the perfect way to start your day or enjoy a mid-afternoon treat. It’s common to enjoy churros with coffee or hot chocolate, and it’s a must-try during your practical training in Spain or during a language course in Málaga.

As Spain’s summers can get quite hot, gazpacho is a refreshing and cooling dish that is particularly popular in southern Spain. This cold tomato-based soup is made with raw vegetables such as cucumbers, peppers, onions, and garlic, all blended together with olive oil, vinegar, and seasonings. The result is a smooth, chilled soup that’s perfect for cooling off during the warmer months. It’s not just a meal; it’s a Spanish tradition that brings the freshness of local produce to the table.

In Spain, coffee is an essential part of daily life, and it’s served in a variety of ways. When ordering a café, you’ll typically get an espresso. If you want a milder version, you can ask for a café con leche (espresso with milk) or a café cortado (a short espresso with a splash of milk). Another favorite is the café solo (single espresso), which is the most common choice for coffee lovers. Spanish coffee is often enjoyed alongside a sweet treat or a small pastry, particularly in the morning or afternoon.

For a refreshing and fruity drink, sangria is a popular choice, particularly during the summer months. This wine-based cocktail is made with red wine, fruit juices, soda water, fruit, and sometimes a splash of brandy. It’s served chilled and is ideal for relaxing on a warm evening.
While sangria has become a beloved drink worldwide, it holds a special place in Spanish culture, often associated with festive gatherings and family celebrations. The drink’s origins can be traced back to Spain, where it was traditionally made with local wines and fresh, seasonal fruits like oranges, lemons, and berries. Over time, it evolved into the colorful and flavorful beverage that we know today, with various regional variations depending on the area of Spain.
In Spanish restaurants, sangria is often served in large pitchers, making it perfect for sharing among friends and colleagues as part of your practical training in Spain.
Another beloved summer drink is tinto de verano, a simpler version of sangria, made with red wine and lemon soda or lemonade. It’s less sweet than sangria, making it a perfect option for those who prefer a lighter, more refreshing beverage.

Canarian meals often start with soups that are both satisfying and flavorful, setting the stage for the rest of the meal. These hearty dishes reflect the islands’ rural and coastal lifestyle, making them the perfect introduction to local cuisine during your practical training in Spain.

A staple in Canarian cuisine, potaje de berros is a hearty soup made with fresh watercress, potatoes, beans, and chunks of pork or chorizo. This rustic dish boasts earthy, comforting flavors and is perfect for colder days on the island.

If you’re looking for something even heartier, rancho canario is the way to go. This thick soup combines noodles, chicken, pork, chickpeas, and a medley of vegetables. Filling and wholesome, it’s a reflection of the Canarian love for rustic and nourishing cooking.

The main courses in Canarian cuisine celebrate the islands’ natural bounty and rich culinary heritage. With access to both land and sea, Canarian meals often feature a perfect balance of fish, meats, and vegetables. Many dishes carry a long-standing history of local traditions, which you can explore during your practical training in the Canary Islands.

Perhaps the most iconic dish of the Canary Islands, papas arrugadas are small, wrinkled potatoes boiled in heavily salted water, giving them a unique texture. Served with mojo verde (a fresh cilantro-based sauce) or mojo rojo (a spicy red pepper-based version), they are simple yet irresistible. You can find this dish during your hotel internship in Tenerife almost on every menu.

Has been consumed since pre-Hispanic times by the Guanches, the indigenous people of the Canary Islands. It remains an emblematic food of Canarian identity. Making gofio involves roasting grains (or legumes) and grinding them into a fine flour. For many locals, it’s a comfort food associated with childhood, family, and tradition. While its preparation and pairing vary, it remains a beloved and nutritious staple on the Canary Islands.

This traditional stew is a showcase of the islands’ fishing heritage. Made with salted fish (often cherne), potatoes, sweet potatoes, and corn, Sancocho Canario is usually served with a side of papas arrugadas, gofio and mojo rojo sauce. It’s a dish that embodies comfort and tradition.

Translating to “old clothes”, Ropa Vieja is also a stew made from chicken, pork, or beef combined with vegetables, chickpeas, and potatoes. This dish is a beloved traditional dish in the Canary Islands, with its roots in Spanish and Latin American cuisine. The Canarian version often includes local touches that distinguish it from other variations found in Spain or Latin America.

Goat meat plays a significant role in the rural traditions of the Canary Islands. In carne de cabra, the meat is marinated with garlic, oregano, and bay leaves, then slow-cooked to tender perfection. This dish is particularly popular in the cooler months and pairs wonderfully with a robust local wine.

Literally meaning “it tastes good to me,” Bienmesabe is a creamy, rich dessert made with ground almonds, sugar, egg yolks, and lemon zest. Often served as a mousse or paired with ice cream, this indulgent treat is a favorite among both locals and visitors.

A Canarian twist on flan, quesillo is made with condensed milk, eggs, and caramelized sugar. Its creamy texture and sweet, comforting flavors make it a delightful way to finish your Canarian meal. Some variations include hints of vanilla or lemon zest for added depth.

Whether you’re or enjoying your internship in the Canary Islands or Spain’s mainland, the cuisine offers a rich tapestry of flavors that are both comforting and exciting. From the iconic paella to unique Canarian dishes, Spain’s food invites you to explore its history, culture, and traditions.

Don’t miss the opportunity to dive into the heart of Spanish cuisine during your practical training in Spain. You’ll find that the food is just as much a part of the experience as the places you visit. By dining out, you can gain valuable insights into the culture and its people. With so many delicious dishes to discover, we’re confident you’ll find yourself dining out often. We hope you savor every bite and enjoy this wonderful culinary adventure.